Arvada Beau Jo’s makes major move “Colorado Style Pizza” now open near Olde Town Arvada

Arvada, CO – Beau Jo’s Management Co. announces that its Arvada Beau Jo’s “Colorado Style Pizza” restaurant has moved from 7805 Wadsworth to its spacious new location at 7525 West 53^rd Avenue, a few blocks east of historic Olde Town Arvada.

Allen Roberts, general manager of the Arvada Beau Jo’s states, “We were busting at the seams at the other location and when the longtime owners of Alamos Verdes put their restaurant up for sale,  we jumped at the opportunity to expand.”

Renowned for its legendary, robust Mountain Pies made with thick, hand-rolled white or whole wheat crust piled high with fresh ingredients and ordered by the pound, Beau Jo’s also offers Prairie Pies on a thinner crust with lighter amounts of ingredients.  Leftover crust is served with golden Colorado honey so it can be enjoyed as a dessert.  Though most folks come for the pies, they can also order pastas, sandwiches, and create-your-own calzones. 

Beau Jo’s menu also includes a variety of healthy options for those with dietary challenges such as gluten intolerance, and provides a Nutritional and Allergen Guide for both kids and adults. Along with a full menu, Beau Jo’s also offers daily specials, a lunch buffet featuring unlimited pizza, soup and salad bar, and Kids Meals. Phone: 303-420-8376. 

The renovated 6,000 square-foot Arvada Beau Jo’s features indoor seating for 180 in two dining rooms separated by a double-sided fireplace framed with layered sandstone.  Numerous skylights and expansive windows let in an abundant amount of natural light. The updated open kitchen allows cooks to interact with customers.  And for groups wanting privacy, the affectionately coined “Godfather Table” sits in an alcove beneath a massive wrought iron chandelier, facing a cathedral-like window.

An indoor-outdoor bar features 20 Colorado beers on tap and three big-screen TVs.  A glass garage door opens from the bar onto a large L-shaped outdoor patio with cozy couch groupings that can accommodate 100 diners.

Randy Wheelock, owner of Wheelock Construction in Idaho Springs and general contractor on the Arvada Beau Jo’s project says “The goal with this location was to add a fresher, more elegant and urban ambience, yet maintain the rustic mystique of the original”.

The salad bar is still served from antique claw foot tubs, and rustic antique toy trucks and horse-drawn ore wagons lend decorative historic touches.  However, the dark barn wood typical of earlier Beau Jo’s has been replaced by a palette of rich earth-tone painted walls, blue-stain beetle kill pine paneling artistically crafted to resemble stands of aspen, and vibrant landscape and wildlife photos taken by founder/owner/environmentalist Chip Bair.

“For decades, Beau Jo’s has made a major effort to reduce its carbon footprint”, says Beau Jo’s

Chief Operations Officer, John Grapell.  He continues, “ This restaurant features energy-saving LED lighting and on-demand instant hot water heaters; solar panels like those used in our Idaho Springs and Boulder stores; geothermal heating and cooling; cardboard recycling and biodegradable to-go containers;  and electricity generated by wind power.” Beau Jo’s strives to buy the freshest, highest-quality products locally, reducing the environmental costs of transportation, along with supporting Colorado vendors.

About Beau Jo’s:   A Colorado Legend                                                                                                                                               

A writer for Colorado Biz once said, “Beau Jo’s is as much a Colorado experience as a run down Vail Mountain”. Legendary among outdoor enthusiasts traveling the I-70 corridor, the original Beau Jo's Pizza in Idaho Springs was founded by Chip Bair in 1973.  Lured from Minnesota by the white gold of Colorado’s world-class ski slopes, Chip purchased Beau Jo’s from a couple named Beau and Jo Ann.  Housed in the town’s Victorian-age Mining Exchange Building, the original pizzeria was a mere 560 square feet, with seating for 15. 

Chip created Mountain Pies “like you’re making it for friends”… thick, hand-rolled crusts heaped high with fresh ingredients; then added Prairie Pies, built with thinner crusts and lighter ingredients for “flatlander” appetites.  From the beginning, Chip used Colorado honey as a natural sweetener rather than sugar for his pizza dough and sauce.  He also originated the custom of serving pizzas with honey so the crusts can be enjoyed as dessert.

During the early years, Chip did everything himself—from preparing the pizza to waiting tables. At the crack of dawn, he’d distribute flyers at local ski areas.  Skiers spread the word, and Beau Jo’s popularity grew.  Today, Beau Jo’s counts seven in its Colorado restaurant family, with locations in Arvada, Boulder, Denver, Evergreen, Ft. Collins, Idaho Springs and Steamboat Springs. Headquartered in Lakewood, Beau Jo’s Management Co. employs 265.

A key ingredient in Beau’s recipe for success is community involvement. All Beau Jo’s restaurants raise thousands of dollars annually for such charitable causes as Bandimere’s Race to Read literacy program, The Jefferson Foundation (supporting Jeffco Schools), Make-a-Wish Foundation and the Autism Society of Colorado.  www.beaujos.com